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One of the very first mushrooms to appear in forests and park areas is the morel. In regions with a warm climate, the hunting season for these interesting mushrooms begins in May and lasts until frost. There are several types of this culture. Semi-free morel (lat. Morchellaceae) can be difficult for an inexperienced mushroom picker to distinguish from twins, edible and poisonous.
Where do morels grow semi-free
Mushroom pickers rarely manage to stumble upon thickets of semi-free morel. It grows in central Our Country and the southern regions. In Germany, they are collected in forests and parks, and in Poland it is listed in the Red Book.
Semi-free morels grow mainly in deciduous forests dominated by birches. You can meet this species near aspen, linden or in oak groves. It is difficult to look for these mushrooms, because they prefer to hide in tall grass and even nettles, which is unusual for other representatives of the mushroom kingdom.
Experienced lovers of quiet hunting are advised to look for semi-free morel in the places of old forest fires.
What do morels look like semi-free
The semi-free morel got its name because of the special structure of the hat. Small relative to the stem, it is covered with cells. It looks like the mushroom has shriveled.
The maximum height of the semi-free morel can reach 15 cm. But most of the found specimens do not exceed 6-7 cm.
The cap of the semi-free morel is brown, irregularly cone shaped. The shade can vary from light to dark. The leg is hollow inside, white or yellowish-olive.
A feature of the semi-free morel is the fastening of the hat and legs. These two parts of the fruiting body touch only at one point. The lower edge of the mushroom cap is free.
Is it possible to eat morels semi-free
Scientists classify the morel semi-free to the category of conditionally edible. They cannot be consumed fresh. The fruiting body contains a small amount of gyrometrin toxin. This substance inhibits the production of red blood cells and adversely affects the functioning of the liver and spleen. As a result of cooking products containing a toxin in a large amount of liquid, the substance passes into water. The product becomes safe. After preliminary heat treatment, various dishes and sauces can be prepared from semi-free morel.
Taste qualities of mushroom morel semi-free
In many European countries, morels are considered a delicacy. In Our Country, these mushrooms are not very popular. Although the aroma and rich mushroom taste is inherent in this species.
Culinary specialists note that the taste qualities of the mushroom product also change from the method of preparation. Therefore, lovers of quiet hunting try to stock up on dried and frozen preparations in order to feel all the splendor of this amazing gift of the spring forest.
Benefits and harm to the body
Morels semi-free in their composition have at least 90% water and contain almost no fat. A large amount of vegetable protein, vitamins and polysaccharides make these mushrooms especially attractive for those who want to lose extra pounds.
In folk medicine, morel preparations are used to treat eye diseases, in the fight against diseases of the joints and spine. Scientists believe that eating properly cooked mushrooms can improve metabolism and bowel function.
The substances contained in the semi-free form of the fungus contribute to the production of insulin, which has a positive effect on the health of diabetic patients.
The pharmaceutical industry uses various types of morels to make antioxidant and blood cleansers.
Spring mushrooms are contraindicated for pregnant and lactating women. At the same time, ready-made preparations based on morel are used as prescribed by a doctor for the treatment of toxicosis of pregnant women.
Limit the use of mushrooms in diseases of the liver (cholecystitis), stomach (ulcer, acute gastritis) and individual intolerance.
Poisoning by all types of mushrooms is possible with improper processing and violation of the rules for storing products.
False twins of morels semi-free
In addition to the similarity of the semi-free morel with other representatives of this species, there are also false twins that can be dangerous to human health.
False, or smelly, morel
Botanists also call this species the common vein. The mushroom grows throughout Our Country from May to mid-autumn.
Veselka appears on the surface of the soil in the form of a white egg. At this stage, it is considered edible. In France, for example, delicacies are prepared from veselka. In this form, the fungus can grow for several days. Then, within an extremely short time (15 minutes), the egg bursts, and a mushroom emerges from it on a thin stalk with a honeycomb cap. A distinctive feature of the veselka is the unpleasant aroma of rotting meat.
It is very difficult to confuse false and semi-free species. The mucous surface and the smell of veselka will help to correctly identify the find.
Conical Morel and Morel Cap
Often, the semi-free morel is confused with the conical look and the morel cap. These varieties differ in cap fastening and color. But they are not dangerous for mushroom pickers. Conditionally edible plant products can be eaten after proper processing.
Conical morel on the picture:
Morel cap:
gyromitra
It is important not to confuse the semi-free morel with lines from the Discinov family. Although they belong to different species, they are very similar in external parameters. The cellular structure of the cap of one color scheme makes the lines the most dangerous for beginners.
An important difference that mushroom pickers should remember is the one-piece structure of the stem and the snug fit of the cap.
Both species contain the same toxin, but in different amounts.
Rules for collecting morels semi-free
Mycologists say that fungi are able to accumulate harmful substances in their fruiting bodies from the atmosphere and soil. Therefore, it is forbidden to harvest them in environmentally hazardous areas.
They collect spring gifts in forests located at least a kilometer from highways with heavy traffic and near industrial facilities.
The leg is cut with a knife above the soil surface so as not to damage the condition of the mycelium.
Do not collect old copies. Mushrooms damaged by insects or mold are also not taken into the basket.
Use
Morel semi-free is not used for the preparation of pickles and marinades. Most often it is consumed immediately after collection or dried. Less often, the harvested crop is frozen for the winter.
Before cooking, the mushrooms are soaked for at least an hour and washed well. Due to the cellular structure, sand, loose soil and other debris can collect in the cap.
Mushrooms are boiled for about half an hour and then they must be washed with running water. Only after such processing can the fruiting bodies be fried or used to prepare other hot dishes.
Dry the spring harvest outdoors in the shade. Lack of ventilation in the oven can make the harvesting process hazardous to health. Toxins contained in caps and legs can cause an allergic reaction in people who are prone to it.
You can eat dry powder after three months after preparation. It is believed that during this period, toxic substances finally decompose.
Conclusion
The morel is semi-free, despite its unpretentious appearance, lovers of “silent hunting” consider it one of the most interesting. Early appearance in the forests and the absence of worms in the fruiting bodies makes this type of mushroom especially popular.